Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Penne, rotini, etc. uncooked |
12 ounces | Roasted peppers, strips |
12 ounces | Marinated artichoke hearts |
1 cup | Diced muenster, brick, or provolene cheese, etc |
1 cup | Mushrooms, sliced |
½ cup | Chopped red onion |
⅓ cup | Chopped fresh basil |
⅔ cup | Lowfat caesar or italian salad dressing |
\N \N | Freshly ground pepper |
\N \N | Sliced pepperoncine peppers |
Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl.
When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.